1 00:00:00,000 --> 00:00:00,630 [MUSIC PLAYING] 2 00:00:00,625 --> 00:00:04,615 INSTRUCTOR: This recipe is about brioche, this beautiful airy 3 00:00:04,610 --> 00:00:09,980 crumb, sweet rich bread that we associate with the French. 4 00:00:09,980 --> 00:00:13,190 What differentiates a brioche from a regular bread 5 00:00:13,190 --> 00:00:15,140 is the fact that we have eggs inside. 6 00:00:15,140 --> 00:00:19,550 We also have butter in it, which makes it closer to pastries. 7 00:00:19,550 --> 00:00:23,390 It was a bread that people would look up to as a luxury. 8 00:00:23,390 --> 00:00:27,290 This was a bread that was only for the elite. 9 00:00:27,290 --> 00:00:32,240 I love brioche when it's cut super thick and toasted. 10 00:00:32,240 --> 00:00:33,800 The butter in the middle will have 11 00:00:33,800 --> 00:00:36,080 melted, so that it's really wonderful 12 00:00:36,080 --> 00:00:38,180 and it doesn't call for anything else. 13 00:00:53,450 --> 00:00:55,600 When I was an apprentice, my father 14 00:00:55,600 --> 00:00:58,840 had me work every day on a batch of brioche 15 00:00:58,840 --> 00:01:02,800 to have me understand how delicate this dough needs 16 00:01:02,800 --> 00:01:04,280 to be handled. 17 00:01:04,280 --> 00:01:07,360 So making brioche is a difficult recipe. 18 00:01:07,360 --> 00:01:12,250 I'm using a standalone mixer, because if you overwork it, 19 00:01:12,250 --> 00:01:14,740 then the brioche dough won't rise as much. 20 00:01:14,740 --> 00:01:17,410 So using a standalone mixer avoids 21 00:01:17,410 --> 00:01:19,490 putting too much force into it. 22 00:01:19,490 --> 00:01:25,800 So in this recipe, I'm going to use active dry yeast, flour, 23 00:01:25,800 --> 00:01:31,780 sugar, salt, eggs, and butter. 24 00:01:31,780 --> 00:01:35,050 We're going to start by activating the dry yeast 25 00:01:35,050 --> 00:01:36,780 with a little bit of water. 26 00:01:40,320 --> 00:01:45,410 So I'm just going to mix it with a fork in a bowl. 27 00:01:45,410 --> 00:01:48,800 And after a couple of minutes, you'll 28 00:01:48,800 --> 00:01:51,920 start seeing these little bubbles. 29 00:01:51,920 --> 00:01:54,040 And if you froth it with your fork, 30 00:01:54,038 --> 00:01:55,578 it looks a little bit like egg whites 31 00:01:55,580 --> 00:01:57,560 when you just start mixing them. 32 00:01:57,560 --> 00:02:00,980 While my active dry yeast is bubbling up, 33 00:02:00,980 --> 00:02:05,480 I'm going to butter my molds in this recipe, 34 00:02:05,480 --> 00:02:07,820 but I will be making a batch that's big enough 35 00:02:07,820 --> 00:02:10,700 to have two loaves of brioche. 36 00:02:10,699 --> 00:02:14,149 I'm buttering the bowls, because once I've cut the dough in two, 37 00:02:14,150 --> 00:02:15,890 I can let it rest there without it 38 00:02:15,890 --> 00:02:19,530 sticking too much to the sides. 39 00:02:19,530 --> 00:02:29,820 In my mixer, I'm going to put the flour, sugar, 40 00:02:29,820 --> 00:02:38,380 the salt, and the yeast. 41 00:02:38,380 --> 00:02:40,960 So we're going to start with the paddle attachment, 42 00:02:40,960 --> 00:02:44,290 and we're just going to bring these ingredients together 43 00:02:44,290 --> 00:02:46,870 before we add the eggs. 44 00:02:50,200 --> 00:02:53,320 Here, we really want to work on a slow speed 45 00:02:53,320 --> 00:02:56,980 because we don't want to be rough or too forceful, 46 00:02:56,980 --> 00:02:58,510 the same way we would with our hands 47 00:02:58,510 --> 00:02:59,970 if we were hand-kneading the dough. 48 00:03:05,200 --> 00:03:06,950 Once it's come together, you're absolutely 49 00:03:06,950 --> 00:03:11,120 fine using the spatula to make sure that all of the elements 50 00:03:11,120 --> 00:03:13,320 have been mixed in properly. 51 00:03:13,320 --> 00:03:15,530 And it's also a good way of checking 52 00:03:15,530 --> 00:03:18,470 if the consistency is regular. 53 00:03:18,470 --> 00:03:20,900 At this point, add the eggs. 54 00:03:31,200 --> 00:03:33,990 Here, we want all the elements to mix well 55 00:03:33,990 --> 00:03:37,170 before we change attachment and add in the butter. 56 00:03:41,570 --> 00:03:43,090 So the dough has come together. 57 00:03:43,093 --> 00:03:44,513 You can see a little bit of flour. 58 00:03:44,510 --> 00:03:46,100 You can see a little bit of eggs. 59 00:03:46,100 --> 00:03:48,450 It seems to be more or less homogeneous. 60 00:03:48,450 --> 00:03:52,850 The other indication was my standalone mixer 61 00:03:52,850 --> 00:03:54,950 seems to be having a little bit of a harder time 62 00:03:54,950 --> 00:03:56,090 to work the dough together. 63 00:03:56,090 --> 00:03:59,330 At that point, you know the dough has come together 64 00:03:59,330 --> 00:04:02,030 and ready to greet the butter. 65 00:04:02,030 --> 00:04:06,590 So at this point, you change attachments. 66 00:04:06,590 --> 00:04:08,840 When you're using the paddle, what you're doing 67 00:04:08,840 --> 00:04:11,450 is really bringing the ingredients together, 68 00:04:11,450 --> 00:04:14,000 like you would with your hands working it. 69 00:04:14,000 --> 00:04:19,340 The hook is going to have more of a shaping effect 70 00:04:19,339 --> 00:04:20,549 on the dough. 71 00:04:20,550 --> 00:04:22,500 I like to use raw milk butter from France. 72 00:04:22,500 --> 00:04:25,580 But whatever butter you use, it should be unsalted 73 00:04:25,580 --> 00:04:27,500 and with high fat content. 74 00:04:27,500 --> 00:04:29,750 You want it to be at room temperature. 75 00:04:29,750 --> 00:04:35,150 Not so smooth and hot that the fat and the water content 76 00:04:35,150 --> 00:04:38,510 have separated, but not so cold that the hook is going to have 77 00:04:38,510 --> 00:04:40,090 a hard time incorporating it. 78 00:04:40,093 --> 00:04:42,263 If you're going to use salted butter in this recipe, 79 00:04:42,260 --> 00:04:47,130 make sure that you halve the salt content of the recipe. 80 00:04:47,130 --> 00:04:50,480 So I'm going to add this butter in three or four strokes. 81 00:04:50,480 --> 00:04:53,060 What I'm looking for is the butter 82 00:04:53,060 --> 00:04:55,940 to incorporate into the dough, to disappear in the dough. 83 00:04:55,940 --> 00:04:59,540 It hasn't melted, it's just blending in with the dough. 84 00:05:08,623 --> 00:05:10,043 Now, as you incorporate it, you'll 85 00:05:10,040 --> 00:05:12,650 see the dough will come in larger lumps. 86 00:05:12,650 --> 00:05:13,550 That's fine. 87 00:05:13,550 --> 00:05:15,230 If you feel that the butter is having 88 00:05:15,230 --> 00:05:17,720 a little bit of a hard time blending in, 89 00:05:17,720 --> 00:05:20,690 you can use the spatula just to bring it together. 90 00:05:20,690 --> 00:05:23,540 Also, because in standalone mixers, 91 00:05:23,540 --> 00:05:26,030 there's always a little bit of flour 92 00:05:26,030 --> 00:05:27,510 that tends to stick on the bottom. 93 00:05:27,510 --> 00:05:33,510 So I'm going to carry on putting a little bit of butter. 94 00:05:33,510 --> 00:05:35,840 This is not a recipe you should do on an angry day 95 00:05:35,840 --> 00:05:38,840 because you'll just be too forceful with the dough 96 00:05:38,840 --> 00:05:42,410 and it might ruin the brioche later. 97 00:05:42,410 --> 00:05:45,050 You're trying to find this balance between a low to medium 98 00:05:45,050 --> 00:05:49,220 speed that needs to not be too forceful on the dough 99 00:05:49,220 --> 00:05:50,510 and getting going. 100 00:05:54,260 --> 00:05:55,970 So the ingredients have come together 101 00:05:55,970 --> 00:05:58,760 and the dough is smooth. 102 00:05:58,760 --> 00:05:59,620 It's nice and shiny. 103 00:06:03,800 --> 00:06:06,230 What we're looking for here is just 104 00:06:06,230 --> 00:06:09,830 that there's a sense of unity between the ingredients. 105 00:06:09,830 --> 00:06:12,560 If I touch the dough, although greasy, 106 00:06:12,560 --> 00:06:15,710 it doesn't stick all that much. 107 00:06:15,710 --> 00:06:18,440 Think of it like a strong mattress 108 00:06:18,440 --> 00:06:20,150 that you put your hands on. 109 00:06:20,150 --> 00:06:21,680 It's something that's resistant. 110 00:06:21,680 --> 00:06:23,610 It has matter in it. 111 00:06:23,610 --> 00:06:27,530 So we're going to take this dough, cut it in two, 112 00:06:27,530 --> 00:06:31,940 and leave it to rest in the two bowls we've greased earlier. 113 00:06:31,940 --> 00:06:34,970 Here, I'm going to use a little bit of flour 114 00:06:34,970 --> 00:06:38,510 to turn the dough onto the table. 115 00:06:42,870 --> 00:06:44,610 So I'm using the spatula here, but you 116 00:06:44,610 --> 00:06:46,470 can use a dough scraper. 117 00:06:46,470 --> 00:06:49,080 It's all the same. 118 00:06:49,080 --> 00:06:51,480 This is a good time, if you want to taste the dough, 119 00:06:51,480 --> 00:06:55,230 to see how it tastes. 120 00:06:55,230 --> 00:06:56,910 You'll feel it has the consistency 121 00:06:56,910 --> 00:06:59,880 of as if you were to take a too big chewing gum in your mouth. 122 00:06:59,880 --> 00:07:02,340 It's very full. 123 00:07:02,340 --> 00:07:03,510 It's sweet. 124 00:07:03,510 --> 00:07:04,370 It's very pleasing. 125 00:07:07,140 --> 00:07:09,720 I'm just putting a little bit of flour on my hands 126 00:07:09,720 --> 00:07:11,350 so that it doesn't stick. 127 00:07:11,350 --> 00:07:14,340 But even without doing it, the dough 128 00:07:14,340 --> 00:07:19,050 is not all that sticky, as much as it's just oily, buttery. 129 00:07:19,050 --> 00:07:20,760 I'm going to use a dough scraper here, 130 00:07:20,760 --> 00:07:27,390 but you could really use the spatula. 131 00:07:27,390 --> 00:07:31,890 And I'm just going to turn those into something 132 00:07:31,890 --> 00:07:34,560 that looks a little bit like a ball, 133 00:07:34,560 --> 00:07:38,940 but that's almost more for the decor and to get a sense 134 00:07:38,940 --> 00:07:40,380 and feel of the dough. 135 00:07:40,380 --> 00:07:42,240 In pushing it aside a little bit, 136 00:07:42,240 --> 00:07:45,960 I get a sense of is it homogeneous? 137 00:07:45,960 --> 00:07:48,570 Does it have some body and some weight to it? 138 00:07:48,570 --> 00:07:50,640 Because there's a lot of ingredients in here-- 139 00:07:50,640 --> 00:07:54,330 there's eggs, there's sugar, there's butter. 140 00:07:54,330 --> 00:07:56,940 And I'm going to quickly cradle it in here, 141 00:07:56,940 --> 00:08:00,060 cover it up, and let it rest. 142 00:08:02,580 --> 00:08:06,960 Now, I'm pushing it a little bit like you would toss a ball. 143 00:08:06,960 --> 00:08:10,410 Once again, for no other reason than just having 144 00:08:10,410 --> 00:08:15,480 somewhat of a shape and a sense that the ingredients have 145 00:08:15,480 --> 00:08:16,240 come together. 146 00:08:16,240 --> 00:08:17,430 So I let it rest this way. 147 00:08:17,430 --> 00:08:20,280 I have my two bowls that I'm going 148 00:08:20,280 --> 00:08:22,860 to keep in a draft-free space. 149 00:08:22,860 --> 00:08:24,660 And this is really important. 150 00:08:24,660 --> 00:08:30,240 The brioche is a dough that is very sensitive to drafts. 151 00:08:30,240 --> 00:08:33,360 So I cover it up and keep it at a temperature 152 00:08:33,360 --> 00:08:39,420 of around 20 to 25 degrees Celsius for about two hours. 153 00:08:39,419 --> 00:08:42,059 What we're looking here is not so much 154 00:08:42,059 --> 00:08:45,389 the time, as much as a rise. 155 00:08:45,390 --> 00:08:48,030 This loaf should double in size. 156 00:08:48,030 --> 00:08:52,650 If, past two and a half hours, you don't have that rise, 157 00:08:52,650 --> 00:08:53,700 that's fine. 158 00:08:53,700 --> 00:08:56,040 Move on to the next step. 159 00:08:56,040 --> 00:08:58,950 Your dough might be a little denser. 160 00:08:58,950 --> 00:09:00,330 It won't be as airy. 161 00:09:00,330 --> 00:09:02,850 It won't be as fluffy, but that's OK. 162 00:09:02,850 --> 00:09:04,350 You'll do better next time. 163 00:09:04,350 --> 00:09:05,100 It takes practice. 164 00:09:05,100 --> 00:09:08,200 [MUSIC PLAYING] 165 00:09:11,040 --> 00:09:13,650 In this recipe, we have two rises. 166 00:09:13,650 --> 00:09:16,530 In the first rise, the visual cue you're looking for 167 00:09:16,530 --> 00:09:20,120 is the doubling in size. 168 00:09:20,120 --> 00:09:23,120 After two hours, you have this beautiful ball, 169 00:09:23,120 --> 00:09:26,720 which contrasts with the one you've just shaped. 170 00:09:26,720 --> 00:09:28,970 You'll see it's more yellow. 171 00:09:28,970 --> 00:09:31,490 It has more body to it. 172 00:09:31,490 --> 00:09:34,910 You can very delicately touch it with the back of your hands 173 00:09:34,910 --> 00:09:38,420 and feel the resistance, the smooth top. 174 00:09:38,420 --> 00:09:41,420 It almost looks like a little steamed bun. 175 00:09:41,420 --> 00:09:46,190 So once you're at this stage, flour your working surface 176 00:09:46,190 --> 00:09:47,720 ever so lightly. 177 00:09:47,720 --> 00:09:51,560 Here, it's more about removing any resistance, 178 00:09:51,560 --> 00:09:54,620 just making it non-sticky. 179 00:09:54,620 --> 00:09:56,360 Butter your molds. 180 00:09:56,360 --> 00:09:59,570 Butter, because you will have a little bit of the Maillard 181 00:09:59,570 --> 00:10:04,340 reaction, and it's actually really nice for the crust 182 00:10:04,340 --> 00:10:05,510 of the brioche. 183 00:10:05,510 --> 00:10:10,220 You could use some neutral oils, but it will flavor the brioche, 184 00:10:10,220 --> 00:10:14,270 and I think it's a pity to do that because you don't have 185 00:10:14,270 --> 00:10:18,620 that little thin crust that you would get with the butter 186 00:10:18,620 --> 00:10:20,450 melting. 187 00:10:20,450 --> 00:10:21,170 All right. 188 00:10:21,170 --> 00:10:24,680 So when you're kneading, being delicate is really, 189 00:10:24,680 --> 00:10:26,180 really, really key. 190 00:10:26,180 --> 00:10:30,950 Whether you're doing it with a dough scraper, with your hands, 191 00:10:30,950 --> 00:10:34,970 with a spatula, you really want to be delicate. 192 00:10:34,970 --> 00:10:39,650 I'm literally just pouring the dough out on the work surface 193 00:10:39,650 --> 00:10:40,970 here. 194 00:10:40,970 --> 00:10:43,970 And when you keep it in your hands, 195 00:10:43,970 --> 00:10:45,650 you feel that it's very airy. 196 00:10:45,650 --> 00:10:46,700 It's very light. 197 00:10:46,700 --> 00:10:48,840 The texture here is like a sponge 198 00:10:48,840 --> 00:10:49,980 that's filled with water. 199 00:10:49,975 --> 00:10:51,355 And if you pressed it down, you'd 200 00:10:51,350 --> 00:10:54,440 probably squeeze out a lot of water. 201 00:10:54,440 --> 00:10:56,120 Here, there's butter. 202 00:10:56,120 --> 00:10:57,330 There's air pockets. 203 00:10:57,330 --> 00:10:59,960 And you want to keep that environment 204 00:10:59,960 --> 00:11:03,270 because once the air is out, the dough will collapse. 205 00:11:03,270 --> 00:11:05,480 So using the back and the palm of my hand, 206 00:11:05,480 --> 00:11:11,840 I'm just going to shape both dough balls. 207 00:11:11,840 --> 00:11:14,540 I press it down a little bit so that it 208 00:11:14,540 --> 00:11:19,940 becomes the length of my mold. 209 00:11:19,940 --> 00:11:24,980 I tuck in the little sides here just to have a nicer seam. 210 00:11:24,980 --> 00:11:30,380 As I tuck it in, I push in, in and towards the sides 211 00:11:30,380 --> 00:11:33,770 so that yet I can have a little more expansion of the dough. 212 00:11:33,770 --> 00:11:38,300 And this will allow you to not overwork the dough. 213 00:11:38,300 --> 00:11:40,550 If you overwork the dough, what you'll see 214 00:11:40,550 --> 00:11:42,260 is the dough will deflate. 215 00:11:42,260 --> 00:11:43,760 All of the air pockets and bubbles 216 00:11:43,760 --> 00:11:46,850 that have been created here will just disappear and vanish. 217 00:11:46,850 --> 00:11:50,070 If that happens, carry on your baking. 218 00:11:50,065 --> 00:11:51,445 Just know that you might not have 219 00:11:51,440 --> 00:11:53,570 the same expansion in the mold. 220 00:11:53,570 --> 00:11:55,520 Now, when I'm bringing it over, sometimes, it 221 00:11:55,520 --> 00:11:57,030 shows out the air pockets. 222 00:11:57,030 --> 00:11:59,150 Here's a beautiful example of it. 223 00:11:59,150 --> 00:12:00,860 That's a good sign. 224 00:12:00,860 --> 00:12:03,110 But just carry on being very delicate 225 00:12:03,110 --> 00:12:05,790 as you bring it together. 226 00:12:05,792 --> 00:12:07,252 When you're picking up the brioche, 227 00:12:07,250 --> 00:12:09,500 if you take it from the sides, then the center, 228 00:12:09,500 --> 00:12:12,490 which is heavier, will tend to weigh down. 229 00:12:12,487 --> 00:12:14,567 And that's the kind of moment where you can really 230 00:12:14,570 --> 00:12:15,800 impact the dough. 231 00:12:15,800 --> 00:12:18,320 So just try and take it from the sides 232 00:12:18,320 --> 00:12:20,390 as if you were going to roll it once more. 233 00:12:20,390 --> 00:12:26,630 And grab it, starting with the middle, 234 00:12:26,630 --> 00:12:31,220 and delicately expanding the dough out on the sides. 235 00:12:31,220 --> 00:12:34,630 What I like with this loaf is that I can see the air pockets, 236 00:12:34,630 --> 00:12:38,330 so I know that there's a good fermentation going on. 237 00:12:38,330 --> 00:12:39,170 I put it out. 238 00:12:39,170 --> 00:12:40,730 The surface is smooth. 239 00:12:40,730 --> 00:12:43,370 I don't have, like in this one, which 240 00:12:43,370 --> 00:12:45,950 I was a little too forceful on, this little seam, 241 00:12:45,950 --> 00:12:47,600 which is absolutely fine. 242 00:12:47,600 --> 00:12:49,700 By all means, if this happens, these 243 00:12:49,700 --> 00:12:53,420 are details that you perfect over time, habits 244 00:12:53,420 --> 00:12:55,940 that you grow to develop. 245 00:12:55,940 --> 00:12:59,900 In these two instances, the doughs touch the sides. 246 00:12:59,900 --> 00:13:01,280 There's little holes on the side, 247 00:13:01,280 --> 00:13:03,920 but that is not a concern because the dough 248 00:13:03,920 --> 00:13:07,280 will expand for the next hour and a half 249 00:13:07,280 --> 00:13:08,810 to two and a half hours. 250 00:13:08,810 --> 00:13:13,430 And whereas previously we moved the dough, here, if you can, 251 00:13:13,430 --> 00:13:15,740 try and keep it on the working surface, 252 00:13:15,740 --> 00:13:18,680 because the more you manipulate the dough, especially when it's 253 00:13:18,680 --> 00:13:20,690 in the mold, the more you're at risk 254 00:13:20,690 --> 00:13:24,170 of having a loaf that releases the air, 255 00:13:24,170 --> 00:13:26,460 and therefore, it collapses. 256 00:13:26,460 --> 00:13:29,760 When I was an apprentice, this was my most dreaded moment 257 00:13:29,760 --> 00:13:33,510 because I would bake a batch of five of these loaves. 258 00:13:33,510 --> 00:13:36,600 And so I would get to the point where I had shaped them. 259 00:13:36,600 --> 00:13:38,820 They had this beautiful rise. 260 00:13:38,820 --> 00:13:41,870 And I would put them on a tray, put them in the oven, 261 00:13:41,870 --> 00:13:43,620 and they would collapse because I was just 262 00:13:43,620 --> 00:13:46,650 so undelicate in my first days. 263 00:13:46,650 --> 00:13:50,070 Here, the visual cue you're looking for for the rise 264 00:13:50,070 --> 00:13:53,250 is for the dough to reach the top of the mold. 265 00:13:53,250 --> 00:13:56,520 So right now, it's at most about one finger away, 266 00:13:56,520 --> 00:13:58,870 maybe two in the middle. 267 00:13:58,870 --> 00:14:01,800 You're going to look for the top to really caress 268 00:14:01,800 --> 00:14:04,590 the top, and maybe even just a finger above, 269 00:14:04,590 --> 00:14:07,950 and the size to have risen significantly. 270 00:14:07,950 --> 00:14:12,840 So I'll cover it up and let it rest for that hour and a half 271 00:14:12,840 --> 00:14:18,810 to two and a half hours before it's ready to go into the oven. 272 00:14:18,810 --> 00:14:24,060 If, at this point, your dough collapses, if it overrises-- 273 00:14:24,060 --> 00:14:26,820 in both cases, bake them. 274 00:14:26,820 --> 00:14:29,700 What will happen is that your brioche will not be 275 00:14:29,700 --> 00:14:32,190 as expansive, won't be as airy. 276 00:14:32,190 --> 00:14:33,000 That's fine. 277 00:14:33,000 --> 00:14:36,330 And I insist on this because the dough won't be bad, 278 00:14:36,330 --> 00:14:39,390 it just won't be as wonderful and as luscious 279 00:14:39,390 --> 00:14:40,680 of an experience. 280 00:14:40,680 --> 00:14:42,990 If your dough doesn't rise enough, 281 00:14:42,990 --> 00:14:44,790 maybe your environment was too cold. 282 00:14:44,790 --> 00:14:47,340 Maybe there was a draft that prevented the dough 283 00:14:47,340 --> 00:14:48,480 from expanding. 284 00:14:48,480 --> 00:14:50,490 To compare the dough with a human being, 285 00:14:50,490 --> 00:14:53,190 it's kind of like if it's drafty, if it's cold, 286 00:14:53,187 --> 00:14:55,017 then you kind of want to shelter on yourself 287 00:14:55,020 --> 00:14:58,650 and wrap up and not move, whereas if it's too hot, 288 00:14:58,650 --> 00:15:02,880 you'll expand, but to the point where you'll be a little too-- 289 00:15:02,880 --> 00:15:05,710 the dough will take over too much space. 290 00:15:05,710 --> 00:15:10,500 So if your dough hasn't risen enough, that's OK. 291 00:15:10,500 --> 00:15:13,450 After two and a half hours, bake it. 292 00:15:13,450 --> 00:15:16,770 The other thing you can do if you're in an environment that's 293 00:15:16,770 --> 00:15:20,850 a little too cool is you can use a transparent plastic bag 294 00:15:20,850 --> 00:15:23,460 to cover this up, create a little chamber, which 295 00:15:23,460 --> 00:15:26,970 will be draft-free and increase the temperature, 296 00:15:26,970 --> 00:15:29,940 and create a sort of little fermentation room here. 297 00:15:29,940 --> 00:15:33,290 [MUSIC PLAYING] 298 00:15:36,170 --> 00:15:38,390 When the dough is just about ready, 299 00:15:38,390 --> 00:15:40,490 you're going to heat up the oven so 300 00:15:40,490 --> 00:15:45,050 that it can be warm and ready to greet the loaves. 301 00:15:45,050 --> 00:15:47,210 In this case, I have two loaves that 302 00:15:47,210 --> 00:15:50,580 have risen within the range I'm looking for. 303 00:15:50,580 --> 00:15:54,140 I am about to just put a little bit of an egg wash. 304 00:15:54,140 --> 00:16:00,870 Just break an egg, mix it, and wash the top. 305 00:16:00,870 --> 00:16:04,500 Don't overwash your brioche because that will 306 00:16:04,500 --> 00:16:06,270 create a little bit of a crust. 307 00:16:06,270 --> 00:16:09,300 This is a moment where if you overdo it, 308 00:16:09,300 --> 00:16:11,100 you could deflate the loaf. 309 00:16:11,100 --> 00:16:16,230 So make sure to be as delicate as you can. 310 00:16:16,230 --> 00:16:21,390 The egg wash will create a nice and beautiful top. 311 00:16:21,390 --> 00:16:23,740 Use a pair of scissors. 312 00:16:23,740 --> 00:16:29,520 I use my finger as an anchor, and take it about half 313 00:16:29,520 --> 00:16:35,790 of a finger in width apart, and just cut through. 314 00:16:35,790 --> 00:16:37,410 And I'll demonstrate this again. 315 00:16:40,070 --> 00:16:42,500 The finger that you have on the side of the mold 316 00:16:42,500 --> 00:16:45,200 doesn't serve any other purpose than just 317 00:16:45,200 --> 00:16:48,860 giving you a sense of direction and helping you flow. 318 00:16:48,860 --> 00:16:52,250 If you feel like doing just a slash, that's fine, 319 00:16:52,250 --> 00:16:55,580 but the slashes tend to bring down the dough afterwards, 320 00:16:55,580 --> 00:16:59,330 whereas these small cuts tend to bring the dough up. 321 00:16:59,330 --> 00:17:02,390 If your dough has risen too much, 322 00:17:02,390 --> 00:17:05,630 if it's beyond this point, don't snip it 323 00:17:05,630 --> 00:17:08,390 because it will tend to deflate the dough. 324 00:17:08,390 --> 00:17:11,360 The snippets here help give the dough one last boost, 325 00:17:11,359 --> 00:17:13,999 so that once it's in the oven, it expands and makes 326 00:17:14,000 --> 00:17:17,210 these beautiful ears on the sides of the mold. 327 00:17:17,210 --> 00:17:20,360 So here, I use my finger, and you're 328 00:17:20,359 --> 00:17:23,979 trying to be delicate and fast. 329 00:17:23,980 --> 00:17:26,260 If you're doing it really slowly at first 330 00:17:26,260 --> 00:17:29,590 and your dough becomes a little sticky on the side, 331 00:17:29,590 --> 00:17:31,930 just try and keep a regular movement. 332 00:17:31,930 --> 00:17:35,980 That momentum will help you avoid having the scissors stick 333 00:17:35,980 --> 00:17:37,010 to the dough. 334 00:17:37,010 --> 00:17:40,360 Now, we're going to leave the dough to rest for five minutes. 335 00:17:40,360 --> 00:17:43,480 Here, we're just looking for this last little beginning 336 00:17:43,480 --> 00:17:46,240 of an expansion before it goes into the oven. 337 00:17:46,240 --> 00:17:48,820 At this point, when I'm moving my two molds, 338 00:17:48,820 --> 00:17:52,000 I'm doing it really on the working surface because I don't 339 00:17:52,000 --> 00:17:54,730 want to take the risk that I would deflate the loaf by being 340 00:17:54,730 --> 00:17:57,610 a little too brusque, and therefore, having the air 341 00:17:57,610 --> 00:17:58,990 pockets fall off. 342 00:17:58,990 --> 00:18:02,920 So I'll bake my brioche 35 to 40 minutes. 343 00:18:02,920 --> 00:18:06,700 The visual indications here are a golden color, 344 00:18:06,700 --> 00:18:10,550 this sort of light terracotta, orangeish color. 345 00:18:10,550 --> 00:18:13,000 In fact, your egg yolks might be a good indication 346 00:18:13,000 --> 00:18:16,210 that we're in this range, but with a tad bit of brown. 347 00:18:16,210 --> 00:18:17,680 While you're baking, if you notice 348 00:18:17,680 --> 00:18:21,100 through the window of your oven that your loaf has collapsed, 349 00:18:21,100 --> 00:18:22,420 carry on the bake. 350 00:18:22,420 --> 00:18:26,170 I'm sorry this has happened, but it'll be better next time. 351 00:18:26,170 --> 00:18:30,010 You can turn it into a pain perdu, a French toast. 352 00:18:30,010 --> 00:18:33,280 You can turn it into some croutons 353 00:18:33,280 --> 00:18:35,920 if you don't feel like eating it for your morning toast. 354 00:18:35,920 --> 00:18:39,320 [MUSIC PLAYING] 355 00:18:42,240 --> 00:18:46,920 When I take this out of the oven, it really smells buttery, 356 00:18:46,920 --> 00:18:50,130 and they will be shiny on the outsides 357 00:18:50,130 --> 00:18:51,570 and brown around the peaks. 358 00:18:51,570 --> 00:18:53,670 Think of this as like a mountainous range 359 00:18:53,670 --> 00:18:55,770 that you're observing. 360 00:18:55,770 --> 00:18:58,320 The valleys are matte. 361 00:18:58,320 --> 00:18:59,970 They're slightly rougher. 362 00:18:59,970 --> 00:19:03,180 This one may not look as beautiful and perfect 363 00:19:03,180 --> 00:19:05,460 as the second loaf. 364 00:19:05,460 --> 00:19:09,180 However, in both cases, what's really, really wonderful 365 00:19:09,180 --> 00:19:11,400 is that the dough has expanded. 366 00:19:11,400 --> 00:19:14,170 In fact, if you look at this one, 367 00:19:14,170 --> 00:19:17,250 you'll see all the little fermentation bubbles, 368 00:19:17,250 --> 00:19:18,770 the little air pockets. 369 00:19:18,773 --> 00:19:20,193 This is, again, a really good sign 370 00:19:20,190 --> 00:19:23,610 that it had a nice beautiful rise, and in the oven, 371 00:19:23,610 --> 00:19:25,230 it gave its everything. 372 00:19:25,230 --> 00:19:28,860 I would cool my brioche in the mold for a couple of minutes, 373 00:19:28,860 --> 00:19:31,590 long enough so that you can use your hands, 374 00:19:31,590 --> 00:19:34,980 or if it's still just barely warm, using a cloth. 375 00:19:34,980 --> 00:19:40,350 And then use one hand to delicately turn it over 376 00:19:40,350 --> 00:19:42,500 and push it down. 377 00:19:45,220 --> 00:19:48,160 Here, if we leave it too long in the mold, 378 00:19:48,160 --> 00:19:50,860 it will tend to catch a little bit of the humidity 379 00:19:50,860 --> 00:19:53,890 and create this little hole, this little valley 380 00:19:53,890 --> 00:19:55,110 on the sides. 381 00:19:55,110 --> 00:19:58,690 This, you want to try and avoid by removing the brioche 382 00:19:58,690 --> 00:20:00,220 after just a couple of minutes. 383 00:20:00,220 --> 00:20:03,010 And you want to use the rack so that the bottom parts are 384 00:20:03,010 --> 00:20:04,900 really cooled and dried. 385 00:20:04,900 --> 00:20:07,150 You have to wait long enough for you 386 00:20:07,150 --> 00:20:09,340 to be able to hold these loaves with your hands 387 00:20:09,340 --> 00:20:12,880 without burning, and that's without it being warm. 388 00:20:12,880 --> 00:20:14,740 Even if it's irresistible, even if 389 00:20:14,740 --> 00:20:17,780 the sweet, delicate, buttery, wonderful, 390 00:20:17,780 --> 00:20:23,920 like very gourmet flavors here are irresistible, resist. 391 00:20:23,920 --> 00:20:25,240 It's worth it. 392 00:20:25,240 --> 00:20:27,940 If you're not going to use them right away, 393 00:20:27,940 --> 00:20:31,000 you can cover them with just a cloth 394 00:20:31,000 --> 00:20:33,910 and leave them like this for a couple of days. 395 00:20:33,910 --> 00:20:36,490 The thing with brioche is, because there's so much butter 396 00:20:36,490 --> 00:20:40,900 inside, you tend to have a dough that will really grease up 397 00:20:40,900 --> 00:20:42,790 your cloth, your paper. 398 00:20:42,790 --> 00:20:46,120 But better that you grease up the paper first before you 399 00:20:46,120 --> 00:20:47,050 grease up the cloth. 400 00:20:47,050 --> 00:20:48,980 It will just give you that much more time. 401 00:20:48,980 --> 00:20:53,800 So what I typically do is when I'm done with my brioche, 402 00:20:53,800 --> 00:20:58,450 I will store it in a little paper bag, 403 00:20:58,450 --> 00:21:02,470 and then cover that paper bag with the cloth. 404 00:21:02,470 --> 00:21:06,580 That's really what will carry on preventing it drying too fast. 405 00:21:06,580 --> 00:21:09,340 The good news, though, is that with brioche, you 406 00:21:09,340 --> 00:21:10,990 can afford it to dry out. 407 00:21:10,990 --> 00:21:13,690 If you toast it, it will melt down the butters 408 00:21:13,690 --> 00:21:18,640 and basically revive the loaf. 409 00:21:18,640 --> 00:21:21,520 You can keep brioche for anywhere between five days 410 00:21:21,520 --> 00:21:25,240 to a week, depending on your home environment. 411 00:21:25,240 --> 00:21:29,440 Brioche doesn't like humidity, and that's 412 00:21:29,440 --> 00:21:31,570 another reason why you should use a piece of paper, 413 00:21:31,570 --> 00:21:34,540 because the paper will absorb the extra humidity. 414 00:21:34,540 --> 00:21:37,080 So let's cut through this. 415 00:21:37,080 --> 00:21:41,810 When you cut it at home, I would start through the sides. 416 00:21:41,810 --> 00:21:45,280 And if you do a thin cut of the trimming, 417 00:21:45,280 --> 00:21:49,060 then you can use that slice as a guard 418 00:21:49,060 --> 00:21:52,150 as you progress through the loaf. 419 00:21:52,150 --> 00:21:53,950 Brioche is a delicate dough, even 420 00:21:53,950 --> 00:21:59,030 once it's baked, so make sure that you cut it delicately. 421 00:21:59,030 --> 00:22:00,790 I'm using a serrated knife, which 422 00:22:00,790 --> 00:22:03,460 is rather aggressive for a very fluffy dough. 423 00:22:03,460 --> 00:22:07,480 But if you cut a large slice, then you just 424 00:22:07,480 --> 00:22:13,550 have less chances of squishing the dough. 425 00:22:13,550 --> 00:22:17,570 So a good brioche looks like there's a uniform dough. 426 00:22:17,570 --> 00:22:21,530 You might even see the movements of the kneading you gave it. 427 00:22:21,530 --> 00:22:25,220 It has a base with an expanded top. 428 00:22:25,220 --> 00:22:27,320 And it looks a little bit like a mushroom. 429 00:22:27,320 --> 00:22:30,300 That's a visual cue that I like to have. 430 00:22:30,298 --> 00:22:31,338 It shouldn't look doughy. 431 00:22:31,340 --> 00:22:34,070 The air pockets are well-balanced 432 00:22:34,070 --> 00:22:35,690 throughout the crumb. 433 00:22:35,690 --> 00:22:39,890 This brioche lends itself to both sweet and savory pairings. 434 00:22:39,890 --> 00:22:42,530 So you could use it for a French toast 435 00:22:42,530 --> 00:22:45,800 that's made with tomatoes-- a savory French toast. 436 00:22:45,800 --> 00:22:49,670 When I taste my brioche at home, I like to cut it thick, 437 00:22:49,670 --> 00:22:51,440 especially after a few days. 438 00:22:51,440 --> 00:22:55,490 Toast it, so that it's just the same color on the crust 439 00:22:55,490 --> 00:22:58,430 as it is on the crumb, and it melts the butters inside, 440 00:22:58,430 --> 00:23:02,700 and becomes this really smooth and delicious texture. 441 00:23:02,700 --> 00:23:05,680 But if you're going to eat it fresh, 442 00:23:05,680 --> 00:23:09,440 a little bit of marmalade is really wonderful. 443 00:23:09,440 --> 00:23:13,400 What I like with orange marmalade, or any citrus fruit, 444 00:23:13,400 --> 00:23:16,670 is that it will have a tang, which will really complement 445 00:23:16,670 --> 00:23:18,680 the butteriness of the brioche. 446 00:23:18,680 --> 00:23:20,960 And this is just a tip. 447 00:23:20,960 --> 00:23:22,490 Take it from the crust. 448 00:23:22,490 --> 00:23:24,850 Make your life easier as you bite into it. 449 00:23:27,870 --> 00:23:28,380 Mm. 450 00:23:28,380 --> 00:23:31,020 [MUSIC PLAYING] 451 00:23:31,020 --> 00:23:35,670 Biting through it, it's like biting into a cloud, a cushion. 452 00:23:35,670 --> 00:23:39,210 All of these really wonderful elements-- the eggs, 453 00:23:39,210 --> 00:23:42,960 the butter that come together, and this little crust that's 454 00:23:42,960 --> 00:23:45,890 ever so slightly caramely.